Lingonberry Bars Recipes

LINGONBERRY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment.
• Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves.
• Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.

LINGONBERRY BARS

Steps:

• Preheat oven to 350F.
• Grease an 8 x 8 inch baking pan with baking spray or butter and set aside.
• In a large bowl mix sugar with salt and set aside.
• Add butter to a medium bowl and microwave for 1 minute, until melted.
• Pour the butter over the salt and sugar, mix until combined. Whisk in the egg and mix until fully combined, the mixture should be thicker now and shiny.
• Using a spatula, stir in the flour and mix just until incorporated. The dough will be very thick, almost like play dough. This is ok, if needed use your hands to incorporate last bits of flour.
• Divide the dough in half, and press half of the dough into the bottom of the greased pan. Level it with the bottom of a measuring cup.
• Pinch the dough with a fork and bake for 15 minutes.
• In the meantime work on the cheesecake.

LINGONBERRY-CARDAMOM CAKE

Steps:

• Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.

LINGONBERRY JAM

Steps:

• Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
• Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.